julezbugz's Profile
| Display Name: | julezbugz |
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| Member Since: | 5/7/10 |
Latest Comments...
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I've been making breakfast casseroles on Sunday nights- saute a bunch of veggies (your choice) and meat (if you'd like), put in casserole pan and pour over eggs whisked with herbs and milk (I use almond milk), sprinkle with cheese and bake at 350 until edges start to pull away from the sides and the center is firm. I re-heat this and eat it all week. I like it because I can make it differently each week, and it's always delicious! Fast, Savory, and Satisfying Breakfasts for Busy Mornings? Good Questions |
12/1/11 4:14 PM |
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Looks awesome!! Can this be assembled the day before, refrigerated and then baked the next day? (Small kitchen Thanksgiving planning...) Recipe: Sweet Potato Gratin with Caramelized Onions |
11/3/11 1:52 PM |
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I had the same problem as sf lady, the mixture looked great, but by the time it was golden brown much of the butter had separated out. Thoughts? I thought at first I had read the recipe wrong (a pound of butter!) But maybe I cooked it too long or not long enough? Seems to taste great even with all the poured off butter, but would still like to know what happened! Thanks. Holiday Treat Recipe: Skillet Toffee |
12/12/10 10:04 AM |
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Do you think this recipe would work with rhubarb? I can't get enough this time of year and am always looking for new recipes for it! It seems like it would work, but I'm not sure if the rhubarb would be too tart and/or runny for this type of cake. Thanks! Raspberry Buckle from Martha Stewart Recipe Reviews | Apartment Therapy The Kitchn |
5/7/10 10:14 AM |
